6 servings
AuthorMyHorioTotal Time3 hrs 30 minsDifficultyIntermediateGiant beans with skordalia offers a bit of a twist to the typical greek giant beans due to the addition of skordalia (a garlic and potato puree). This dish consists of simple ingredients, yet the flavour is full and complex.
To make giant beans with skordalia:
Place the beans in a large saucepan and add water to cover by two inches. Bring to a boil over high heat, cook for one minute, then remove from the heat.
Set aside to soak for an hour.
Drain the beans, rinse them, and set them aside in a colander.
Heat the oil in a large pot over medium heat. Add the onions, garlic, and celery and saute until soft, about 15 minutes.
Stir in the tomatoes, tomato paste, bay leaf, oregano, cloves, honey, vinegar, salt, and pepper. Simmer until the mixture is well blended and a sauce has formed, about 15 min.
Add 3 cups of water and the beans and bring to a boil over high heat. Lower the heat and simmer briskly until the beans are very tender and some of their skins are breaking apart, one to two hours, depending on the age of the beans.
While beans are simmering, make the skordalia.
Remove the pot from the heat and swirl in the skordalia.
When ready to serve, sprinkle with fresh chopped mint.
This can be served warm or at room temperature with a greek salad and some fresh bread.
See more delicious side dishes here.
Enjoy!
Ingredients
Directions
To make giant beans with skordalia:
Place the beans in a large saucepan and add water to cover by two inches. Bring to a boil over high heat, cook for one minute, then remove from the heat.
Set aside to soak for an hour.
Drain the beans, rinse them, and set them aside in a colander.
Heat the oil in a large pot over medium heat. Add the onions, garlic, and celery and saute until soft, about 15 minutes.
Stir in the tomatoes, tomato paste, bay leaf, oregano, cloves, honey, vinegar, salt, and pepper. Simmer until the mixture is well blended and a sauce has formed, about 15 min.
Add 3 cups of water and the beans and bring to a boil over high heat. Lower the heat and simmer briskly until the beans are very tender and some of their skins are breaking apart, one to two hours, depending on the age of the beans.
While beans are simmering, make the skordalia.
Remove the pot from the heat and swirl in the skordalia.
When ready to serve, sprinkle with fresh chopped mint.
This can be served warm or at room temperature with a greek salad and some fresh bread.
See more delicious side dishes here.
Enjoy!